These Patriotic Sugar Cookie bars are an easy and fun treat to make. Which is perfect because the 4th is busy enough without spending inordinate amounts of time making treats.

For these simple sugar cookie bars, I used Patriotic M+M’s which I found at Target but you could also order them on Amazon. I also sprinkled them with some Red White And Blue Jimmies for a fun festive look!

Throwing these sugar cookie bars in a pan is so much easier than rolling and cutting them out with cookie cutters! It’s SUCH a time saver.

Ingredients
1/2 c.unsalted butter (softened)
1c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. salt
1/4 t. baking soda
1 1/2 c. Patriotic M+M's (divided)
sprinkles (optional)

Instructions
Pre heat the oven to 375 degrees and foil and grease a 9x13 pan with cooking spray.
In a large mixing bowl, cream the butter and sugar together until smooth. Add the eggs and vanilla, mixing thoroughly.
Add the flour, mixing in three additions and mix in the salt and baking soda in between the flour additions, mixing until all is incorporated. Using a large wooden spoon, mix in 1 cup of the M+M's
Spread the batter evenly into the pan and press the remaining half cup of M+M's onto the top of the batter. Sprinkle sprinkles on top. (optional)
Bake for approximately 15-20 minutes or until a toothpick comes out clean. Do not over bake.
Remove from the oven and allow to cool for at least 15 minutes before slicing into 24 bars.
Enjoy!




Note
Source -here-

Hello there everybody. I am so eager to share these Coconut Key Lime Cookie Bars today in light of the fact that I made them in festivity of an extremely unique occasion. My companion Zainab over at Blahnik Baker is expecting a child!! So a group of us sustenance bloggers got together to have a virtual infant shower in Zainab's honor!

Ingredients

• 1 Pillsbury refrigerated sugar cookie roll
• 1 can of condensed milk
• 1/2 c. fresh lime juice
• 1 drop of green food color
• 1/4 c. sweetened coconut flakes

Instructions
Pre heat the oven to 350*
Line a 9x9 baking pan with foil. Unroll the cookie dough and press it into the foil lined pan. Bake for 16-18 minutes.
In the meantime, stir the condensed milk and lime juice together in a medium bowl. Add the drop of green food color, stirring until well mixed.
Pour the lime mixture over the top of the hot cookie layer that you just removed from the oven. Spread evenly. Sprinkle shredded coconut over the top and return to the oven for approximately 16 minutes longer or until the lime mixture no longer jiggles and the coconut is beginning to brown.
Place the pan on a cooling rack to cool for 30 minutes. Loosely cover with foil and place in the refrigerator for at least an hour before serving.





Note
Source -here-

Despite the fact that it doesn't feel like it, it truly is the center of summer. I am sitting inside the house at this moment in the third day in succession of 60 degree overcast climate. This is SO uncommon for late spring in Chicago when it is regularly hot, and moist. Gracious well, in any event it isn't winter!

Ingredients

• 1 boxed brownie mix (I used Ghirardelli Double Chocolate)
• ingredients as per the box of brownies
• 40-45 large marshmallows
• 1/2 cup hot fudge
• 1/2 cup Golden Grahams cereal

Instructions
Preheat oven to 350* and mix brownies according to package instructions.
Spray a medium cast iron skillet with cooking spray and pour brownie mix in the pan.
Bake for approximately 30 minutes or until a toothpick comes out fairly clean.
Remove from the oven and place the marshmallows on top.
Turn the oven to broil and place the rack on the top rung. Place the skillet under the broiler and carefully brown the marshmallows for a few minutes. It is best to keep the door open and watch carefully so the marshmallows do not burn. Move the pan as needed so the marshmallows are evenly browned.
Warm up the hot fudge in the microwave and drizzle it over the top of the browned marshmallows.
Sprinkle the Golden Grahams over the top. Drizzle more fudge if you have any remaining. Serve immediately while warm.








Note
Source -here-

A few days ago I oddly had no treats in the house so I snatched a magazine out of my accumulation and went over a formula for snickerdoodle bars. All things considered, I adore snickerdoodles however I regularly consider them something to be enjoyed over the occasions. So I chose to switch them up a bit.

I chose that nutty spread would run extremely well with the cinnamon enhance that is regularly connected with snickerdoodles, so after a couple of minor changes, these Peanut Butter Snickerdoodle Bars were conceived. They are easy to make with fixings that you more than likely as of now have loaded in your ice chest and storeroom.

Ingredients
1/2 c. butter, softened
1/2 c. creamy peanut butter
2 eggs
3 tsp. vanilla extract
2 2/3 c. flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
Topping
1 1/2 tsp. sugar
1/2 tsp ground cinnamon

Instructions
Preheat oven to 350 degrees and foil and spray a 9 inch baking pan with baking spray.
cream together butter, peanut butter and brown sugar together until creamy. Beat in eggs and vanilla. Combine flour, baking powder, cinnamon and salt in a medium bowl and gradually add to the peanut butter mixture, beating as you go till well incorporated.
Spread the batter into the prepared pan.
Mix the sugar and cinnamon together and sprinkle evenly over the top of the bars.
Bake for 35-40 minutes or until the top is golden brown. Allow to cool on a wire rack. Cut into 16 bars.




Note
Source -here-

Makes 1 piece | Prep Time: 30 mins | Bake Time: 55 mins
Adjusted from Kevin Chai – I Love Butter Cake Too 2
Supporter: CP Choong
Fixings:
Brownie:
140g (5oz) dim chocolate (broken into pieces)
50g (¼ container) unsalted margarine
50g (¼ container) cocoa sugar
1 Egg
35g (¼ container) universally handy flour
Spread cake:
120g (½ container) unsalted margarine
10g (½ container) sugar (I lessened by 1 Tbsp)
2 Eggs
120g (1 container) universally handy flour
2g (¼ tsp) preparing powder
50ml (3 ½ Tbsp) new drain
Technique:
Oil and line a 10cm x 20cm (4×8-in) piece dish with aluminum foil.

Preheat broiler to 180C/350F.
To make brownie, melt chocolate and margarine over low warmth. Uproot and leave to cool marginally. Mix in chestnut sugar until mixed.
Include egg, blend well. Fold in flour, blend until very much joined. Empty hitter into arranged container. Prepare in preheated broiler for 15 minutes. Uproot.
To make margarine cake, beat spread with sugar until rich. Include eggs, each one in turn, beating admirably after every expansion.
Fold in filtered flour and heating powder, on the other hand include new drain, blend to frame player.
Spread the margarine cake hitter over brownie, prepare in stove at 160C/320F for 25-30 minutes or until cooked. Embed a cake analyzer in the center to check doneness.

Cook's Notes:
I am utilizing allrecipes.com transformation outline. For the best results, please take after the measurements estimation.
I blnded the margarine cake hitter while heating the brownie. At that point I poured the margarine cake hitter VERY QUICKLY onto the "hot" brownie. The margarine cake player will liquefy in a flash. The second time I heated this brownie margarine cake, I put the spread cake hitter into a channeling sack and cut a major gap at the tip, funnel in the spread cake player rapidly, and simply shake and tap the skillet to smoot




Note
Source -here-